Step 1: Prepare the Milk

Pour the gallon of milk into a large pot and heat it slowly over medium heat. Stir occasionally to prevent the milk from scalding. Heat the milk until it reaches a temperature of about 120°F (49°C). You can use a food thermometer to be precise.

Step 2: Add Acid

Once the milk reaches the desired temperature, remove the pot from heat. Slowly add the vinegar or lemon juice while stirring gently. This will begin the curdling process, turning the milk into curds and whey. Let the milk sit for 10-15 minutes to allow the curds to fully form.

Step 3: Cut the Curd

After the curds have formed, use a long knife or a slotted spoon to cut the curd into cubes. This will help release more whey and give you a more uniform texture.

Step 4: Drain the Curds

Place a fine mesh strainer or cheesecloth over a large bowl and pour the curds and whey into it. Let the whey drain out for several minutes. If you prefer firmer cottage cheese, allow the curds to drain for longer.

Step 5: Add Cream & Salt

Once the curds are drained, transfer them to a bowl. For a creamier texture, add heavy cream and stir it in gently. Then, add salt to taste and mix until the salt is dissolved evenly throughout the curds.